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Dec 14, 2009

Christmas Bread

Christmas Bread

1/4 cup warm water
1 package (1 tablespoon) active dry yeast
1 1/2 cups warm milk
1/2 cup granulated sugar
1 teaspoon salt
1/4 Cup (1/2 stick) unsalted butter or margarine, softened
5 cups (approximately) unbleached all-purpose flour
2 teaspoons crushed aniseed
3/4 cup golden raisins
1/2 cup pine nuts
1/2 cup pistachio nuts
1/2 cup candied lemon peel
1/4 cup candied citron
2 tablespoons grated orange zest (or 1 teaspoon orange oil)

In a large bowl, stir yeast into water to soften. Add milk, sugar,
Salt, butter, and 1 cup flour. Beat vigorously for 2 minutes.

Combine crushed seeds, raisins, nuts, lemon peel, citron and orange
Zest or oil; mix well. Add this mixture to the yeast mixture.

Gradually add flour, a little at a time, until you have a dough
Stiff enough to knead. Turn dough out onto a floured surface. Knead,
Adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough
With oil. Cover with towel and let rise until doubled, about 1 hour.

Turn dough out onto a lightly oiled work surface. Shape into a ball.
Punch a large hole in the center and slip the dough over the center
Post of a well-greased tube pan. Cover and let rise until almost
Doubled, about 1 hour.

Bake in a preheated 375F oven for 45 minutes, or until the internal
Temperature of the loaf reaches 190F. Immediately remove from pan and
Cool on a rack to prevent crust from becoming soggy.

Chicken Enchilada Casserole

Chicken Enchilada Casserole

Serves 10-15 people

2 Large whole chickens
1 (12 oz) tub sour cream
2 Large onions, diced
40-60- white corn tortillas
1 jar pickled jalapeno peppers,
diced 1 lb mild cheddar cheese, grated
1 Tbsp margarine
1 lb Monterey Jack cheese, grated
5 cans cream of chicken soup

Preheat oven to 350 degrees.
Boil and debone chickens.
Retain 2 quarts broth in sauce pan.
Shred chicken.
Dice onions and 3 jalapenos.
Saute onions and jalapenos in margarine and 3 Tbsp juice from jalapenos.
Add cream of chicken soup, sour cream, and chicken meat.
Cook two minutes over medium heat.
Heat chicken broth in sauce pan.
Dip tortillas in broth to soften and put one layer of tortillas in bottom of
large roasting pan.
Put approximately 3/4" layer of sauce mixture over tortillas.
Add a thin, even layer of both cheeses.
Layer tortillas, sauce, and cheeses again and continue until all sauce is used.
Finish with remaining cheeses.
Bake uncovered 45 minutes.

Onion Roasted Potatoes

Onion Roasted Potatoes

1 envelope dried onion soup mix
1/3 c. Vegetable oil
2 lbs. Potatoes, peeled

Heat oven to 450 degrees. In large plastic bag, add potatoes, cut into
Chunks, oil and soup mix. Shake until potatoes are well coated. Place in
Shallow baking pan and bake, stirring occasionally, for 40 minutes or
Until potatoes are tender and golden brown.

Buffet Sweet Potato Balls

Buffet Sweet Potato Balls

2 1/2 cup mashed cooked sweet potatoes
1/2 tsp salt
Dash pepper
2 Tbsp butter, melted
1/3 cup honey
1 Tbsp butter or margarine
1 cup chopped pecans

Combine mashed sweet potatoes, salt, pepper and 2 tbsp butter. Chill for easier
handling and shape into 8 balls. Heat honey and 1 tbsp butter in small, heavy
skillet over high heat. When syrup is hot, remove from heat and add potato
balls, one at a time. Spoon glaze over sweet potato balls, coating completely.
Roll balls in chopped nuts. Place balls so they do not tough each other in a
greased shallow casserole dish. Bake at 350 degrees F for 20 to 25 minutes.

Number of Servings: 4

Nutty Strawberry Chews

Nutty Strawberry Chews

14 oz can sweetened condensed milk
12 oz can strawberry flavored frosting
3 cups white chocolate chips
1/2 teaspoon vanilla
1 1/2 cups coursely chopped walnuts or pecans

Line a 9 x 9 pan with foil. Butter foil and set aside. In medium saucepan mix
together sweetened condensed milk and frosting. Stir in white chips. Stirring
constantly, cook over medium heat until chips melt and ingredients are smooth.
Continue to cook stirring constantly for another 15 minutes. Remove from heat
and stir in vanilla and nuts. Pour into prepared pan, smoothing top. Let sit
until completely cold and firm. Remove from pan onto cutting board. Peel off
foil and cut candy into 25 small squares. Dust lightly with cornstarch to keep
from sticking.

Number of Servings: 24

Cranberry Cream Salad

Cranberry Cream Salad

A colorful addition to your holiday table--cranberries with cream cheese,
whipped topping, and walnuts.

1 8 oz package cream cheese (softened)
2 cups powdered sugar
1 can cranberry sauce (with berries, not jellied)
1 container whipped topping (8 oz)
2 Tablespoons orange zest
1 cup chopped walnuts

Cream together the softened cream cheese and powdered sugar with a hand mixer.
Add the cranberry sauce and orange zest and stir by hand. Once combined, gently
fold in the whipped topping and chopped walnuts.

Number of Servings: 8

Brownie Crackles

Brownie Crackles

1 pkg. fudge brownie mix
(13 x 9 inch pan size)
1 cup flour
1 egg
1/2 cup water
1/4 cup canola oil
1 cup (6 ounces) semisweet
chocolate chips
Confectioners' sugar

In a large bowl, beat the brownie mix, flour, egg, water, and the oil until well blended. Stir in the chocolate chips. Place the confectioners' sugar in a shallow dish. Drop the dough by tablespoonfuls into the sugar. Roll to coat completely. Place 2 inches apart onto greased baking sheets. Bake at 350 F for 8-10 minutes or until set. Remove from the pans to wire racks to cool completely. Makes 4 1/2 dozen